Muirhead  Deep Dish PUMPKIN PIE

Yield: 1 serving ( Serving Size: 1 slice )
Community Recipe from


  • 4 whole(s) eggs
  • 2 cup(s) Muirhead Peacan Pumpkin Butter
  • 2 cup(s) evaporated milk
  • 1 whole(s) pre-baked deep dish pie shell


  1. Preheat oven to 325° F. In a large bowl, gently whisk the eggs. Add Muirhead  Pecan Pumpkin Butter and evaporated milk and whisk until well combined. Pour into the pre-baked pie shell and bake until the center is set, 1 ¼ to 1 ½ hours. If the edges of the crust begin to brown too quickly, cover them with foil. Transfer to a wire rack and cool at least 4 hours before serving. If making in advance, cover the cooled pie with plastic and refrigerate until ready to serve. Serves 8 to 10.
October 2012

This recipe is a personal recipe added by SueDsd and has not been tested or endorsed by MyRecipes.

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